The art of preserving food.

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Up Coming Classes 2019

Most classes will be the third Saturday of each month starting at 10:30 am. To save money, buy a series of three classes and get the four class for free. Classes will run anywhere from 3 1/2 hours to 5 hours; this depends on how many hands are helping and how many recipes we will be making. I have so many new recipes I want to share with you. Some of the classes in the summer, when produce is plentiful, (hopefully from my garden) we will be making 3 recipes and maybe a surprise recipe too. The classes are still going to be hands on. You will go home with recipes, a small jar from each recipe and we will be sitting down for a meal together. Please let me know if you have any food allergies. If you have something you would like me to teach, please let me know. Recipes may be changed due to the availability of produce. All In A Jar will be traveling to Alamo Ace Hardware store to teach in the beautiful gourmet kitchen. If you wish to attend any of these classes please contact them. You will find both classes schedules and contact information below. If you are a resident of Amador County you receive $20.00 off each class.

January 19th 2019 at 10:30 Here at ” The Farm”

Amaretto Almond Apple Pie Filling . Who doesn’t love apple pie? This thick gooey pie filling has just a hint of Amaretto with slivered almond for some texture. It is so nice having pie filling in a jar. Onion Conserve. This is wonderful to use as an appetizer or in a steak sandwich or stuff it in a chicken breast. For the meal we will have some homemade soup using some veggies from the garden and homemade biscuits. For dessert we will have Thumbprint cookies with jam.

February 23 10:30 Here at ” The Farm “

Pickled Lemon Thyme Brussel Sprouts. These pickled Brussel sprouts have a hint of lemon and thyme and make a great snack with a cold beer. Roasted Beet Jam. I love beets; the sweet earthy flavor is so good with roasted meats and great with cheese. Place this on your next charcuterie platter. Your guests will be wowed. For our meal we will have pasta and salad. For dessert we will have pie.

March 16th 10:30 Here at ” The Farm”

Chicken Stock is one of those ubiquitous bases for soups, sauces, stew, and more. Chicken stock is different from chicken broth. Both are made with chicken, but stock is made from bones, which gives it a richer flavor. Broth is made more out of meat. How nice is it to have homemade stock on hand. Grapefruit Marmalade. If you enjoy marmalade you will love this sweet and tart combo. For our meal, we will have a gourmet grilled cheese sandwich and a salad. For dessert we will have fruit crisp.

April 13 10:30 Here at “ The Farm”

Cocoa Hot Sauce. Yep, you read that right! I made this hot sauce a few years age to go on sweet tamales. It has a little heat and sweet. Great earthy tones. Apricot Marmalade . Most marmalades are made with citrus fruit which can be on the tart side. This sweet and gooey marmalade is made with dried apricots to give it a very intense flavor of apricot. So good on a scone, biscuit, toast, oat meal, yogurt or some ice cream. For our meal, we will have BLT. For dessert, cupcakes

Apple Shrub, Pineapple Ginger Mint Shrub and Citrus Shrub . You may be asking yourself what is Shrub? It’s a sweet, vinegary fruit syrup that is refreshing and a healthy drink. It’s basically a vinegar drink with fruit. The vinegar gives it that acid component, and makes it an incredibly refreshing pick-me-up drink on a hot summer day. Just add little to sparkling water or make a cocktail with it.

May 18 10:30 Here at “ The Farm “

Cherry Strawberry Jam – what a great combination! Blueberry Rhubarb Pie Filling, This is my new favorite pie filling. The sweet pop of blueberries with the tartness of rhubarb. Italian Onion with rosemaryJam. This is one of my go to jars. It can be an appetizer or on a steak sandwich. Strawberry – Ginger Fruit Leather. We will be dehydrating some strawberries to make some yummy snacks. For our meal, we will have a chicken salad sandwich. Dessert will be cookies and ice cream.

Mixed Berry Jam. We all love mixed berry jam. Cantaloupe Rhubarb Jam Last year in the garden I had some small cantaloupe that needed to be process I looked around to see what else I could use with the cantaloupe. There it was my rhubarb plant with a few stems laying down ready to be used. This is my daughter’s new flavor jam. Roasted Tomato Jam . I have made tomato jam before ( it is out of this world) but roasted the tomatoes adds a new dimension to the recipe. For the meal we will be having grilled sausages with pepper mustard and a salad. For dessert cup cakes with Carrot Cake Preserves frosting.

July 20 2019 10:30 Here at “The Farm “

Fermented Pico De Gallo This is so good it is hard to wait for it to ferment. But it is so worth it.Toasted WalnutPlum Conserve I love conserves. They are sweet and thick with nuts. They are great with cheese, bread, crackers and dried fruit as an appetizer. Bread and Butter Pickles so yummy on a tuna sandwich. Blueberry Pecan Conserve, I love conserves they have great texture with the blueberries and the pecans. They are sweet and gooey. For the meal we will be having chickpea spinach salad and for dessert fig newtons.

Diced Tomatoes, I always need diced tomatoes for soups, sauces and stews. Roasted Tomatillo Corn Salsa, This jar can be used as a salsa or as a sauce for enchiladas. Caramelized Red Onion & Fig Tapenade. I love figs. This jar has sweet from the figs, port wine, and caramelized onions. And tart from the vinegar with some warmth from the spices. This will be incredible with some brie cheese and good bread. Carrot Cake Preserves, This jar makes the best frosting for a carrot cake. For the meal we will have flat bread pizza and salad. For dessert we will have berries and ice cream. .

Caramelized Onion with Red Wine Pizza Sauce, I love having a jar on hand for a quick appetizer. You can use it with some nice French bread and cheese or on flat bread or on a pizza. Pepper Mustard, this is a very confused jar. It doesn’t know what it is. I know it is great on grilled sausages. Nectarine Chutney, I love a good chutney with pork chop. For lunch we will have chicken salad sandwich and dessert fruit crisp.

Mixed Berry Jam, It is at the end of the season and this is how great recipes are made. We will see what is in the garden and make a new jam together. Pear and Cranberry Conserve, This conserve can be served as an appetizer with bread, sliced meats and cheeses. You can make a wonderful vinaigrette. Lemon – Bay Leaf Pickled Green Beans, These are delicious out of the jars or use them to spice up your Blood Mary drink. For lunch we will have soup and salad and dessert crepes with fruit jam and whip cream.

Black Pepper Rosemary Apples, Serve this with a pork tenderloin or pork chop. Mandarin, in a simple syrup. These make the best mandarin chicken salad. Warm Spiced Orange Jam, I love having this on some toast. For lunch we will have enchiladas and a salad. For dessert Cherry Cup Cakes.